How to make baby yogurt

The preparation of yogurt for babies requires more attention, because their gastrointestinal tract cannot digest many ingredients, so you can only choose some ingredients that are more conducive to their digestion. So try to make it at home, so that your baby will feel more at ease when eating it. It is not that difficult, but it requires some skills during fermentation and sterilization.

Corn pretreatment → soaking → grinding → corn pulp → filtering → blending → homogenization → sterilization → cooling → inoculation → pre-fermentation → post-fermentation → finished product

Operation requirements

Corn pretreatment: Select high-quality corn kernels that are free of mold and mildew, remove impurities, and then peel them with a crusher. Try to peel them as completely as possible to avoid affecting the taste of the product due to roughness.

Soaking, grinding and filtering: Soak the corn in 6 to 8 times the amount of water until the center of the kernel absorbs water and softens, then mix and grind with 7 times the amount of 80°C hot water (colloid mill) to obtain corn pulp. Filter with a 100 mesh sieve to remove coarse residue.

Mixing, homogenization, sterilization and cooling: The best formula for corn yogurt is: corn syrup: milk = 1:2, the amount of sucrose added is 10%, and the stabilizers are agar, xanthan gum and monoglyceride, added in proportions of 0.2%, 0.05% and 0.05%. Mix the raw and auxiliary materials and homogenize them according to the formula requirements, sterilize them at 90℃ for 15 minutes, and then cool them to 40%.

Inoculation and fermentation: inoculate 4% of mixed bacteria (Streptococcus lactis: Lactobacillus bulgaricus = 1:1), pre-ferment at 42°C for 6 hours, and then post-ferment at 0-5°C for 12 hours to obtain the finished product.

Product evaluation: Corn yogurt is milky yellow or light yellow curd with uniform texture, no bubbles or stratification, with fresh corn and milk flavor, delicate taste, and a small amount of whey precipitation.

Peanut Yogurt

1. Process flow.

Peanut kernels → roasting → peeling → washing and soaking → propylene glycol alginate, xanthan gum → grinding → separation → boiling and sterilization → homogenization → cooling → inoculation of starter → filling → fermentation → cold storage → quality inspection → finished product.

2. Preparation of production starter.

Prepare a 10% solution of skimmed milk powder and sterilize it at 121°C for 30 minutes. When the liquid temperature drops to 42°C, inoculate Lactobacillus bulgaricus and Streptococcus thermophilus at a ratio of 1:1 at 2% of the inoculated mother bacteria. After culturing in a constant temperature box at 43°C for 48 hours, take out and store at 4-5°C for use.

3. Pretreatment of peanut milk.

After the peanut kernels and stabilizer are separated by grinding, they are pumped into a hot and cold mixing tank for heating and boiling. When the temperature reaches 80°C, bubbles appear on the liquid surface, which is a false boil. Some of the foam can be skimmed off to ensure quality. When the temperature reaches 94-96°C, stop heating after 2 minutes and homogenize when the temperature drops to 75°C. After homogenization, the protein and fat particles in the liquid are fully emulsified to stabilize the peanut milk. The homogenized peanut milk is cooled to 40-45°C.

4. Inoculation and filling.

Add 3% to 5% lactic acid bacteria to the processed peanut slurry under aseptic conditions, stir thoroughly, sterilize the special glass bottles and bottle caps, and then fill and seal the bottles quickly and continuously.

5. Fermentation and cold storage.

Push the filled peanut yogurt bottles into the fermentation room and ferment at a constant temperature of 42°C for 3 to 4 hours. When the pH of the peanut yogurt is 4 to 4.4, push it out of the fermentation room, then enter the cold storage room and cool it to below 10°C within 30 minutes. After storage at 3 to 4°C for 24 hours, quality inspection is carried out.